These Southern-Style Spanish Mushrooms, are possibly the best-tasting mushrooms I have ever tasted. We´re talking a huge explosion of flavors and the most incredible textures. But the best part? This recipe is super easy to make and it all comes together in under 30 minutes.
This dish hails from the beautiful region of Andalucia in the south of Spain, where it´s known as Champiñones a la Andaluza. It´s typically served as a tapas appetizer, but you can also serve them as a side dish.
To make this recipe, I used button mushrooms, but you can use any mushrooms you like. I prefer to use button mushrooms (as they do in Andalucia). As their mild flavor doesn´t over-power all the great flavors in the pan.
TIPS & TRICKS to Make this Recipe: When you cook your mushrooms, cook them for 2 minutes per side without mixing them. This helps remove any of the excess water in the mushrooms and gives them a beautiful crusty sear.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make Southern-Style Spanish Mushrooms
Southern-Style Spanish Mushrooms | Champiñones a la Andaluza
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 12 button mushrooms
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 cup white wine 120 ml
- 2 cloves garlic
- 1/4 cup blanched almonds 35 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Add 2 cloves garlic roughly chopped into a mortar, along with a 1/4 cup of raw blanched almonds, 2 tbsp of chopped parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside
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Heat a large fry pan with a medium-high heat
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Meanwhile, cut 12 button mushrooms (washed & patted dry) into thick slices that are 1/4 inch (.635 cm) thick
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After heating the pan for 4 minutes, add in 2 tbsp extra virgin olive oil and immediately add in the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer (the best that you can) and cook for 2 minutes without mixing, then mix the mushrooms around and cook the other side for another 2 minutes without mixing, once all the mushrooms have a crusty sear on both sides, remove them from the pan and set aside
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Using the same pan, lower the fire to a medium heat, add in 1 tbsp extra virgin olive oil and 1/2 onion finely diced, mix the onion with the olive oil, after 3 minutes and the onions are translucent, add the mushrooms back into the pan, along with 1/2 tsp sweet smoked paprika and season with sea salt & black pepper, mix together, then add in 1/2 cup white wine and simmer for a couple of minutes
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After 3 minutes and the alcohol has cooked off and the wine has reduced in half, add in the garlic & almond mixture, gently mix together until well mixed and cook for 1 minute, then remove the pan from the heat and transfer into a serving dish, sprinkle with finely chopped parsley, enjoy!
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[…] com um pedaço de pão crocante para absorver os sucos. Uma variação sulista deste prato chamada Champiñones da Andaluza envolve a adição de páprica espanhola defumada e amêndoas […]
15 . Nov . 2023Rose
I bet Madeira wine would be great in this dish!
17 . Mar . 2023Spain on a Fork
Absolutely! Much love 🙂
19 . Mar . 2023BelAmi
Hola Albert☀️
20 . Jul . 2022Thank you so much for all the delicious recipes, we really do enjoy them!
Could you please advise how I can replace the almonds as I am allergic to them.
Thank you & take care🌻
Spain on a Fork
You can use any other type of nut, such as cashews or hazelnuts 🙂 much love
21 . Jul . 2022ELIZABETH J HALL
13 . Sep . 2021I love your recipes. They take me back to a wonderful trip to Spain when I was about 30 years younger! My Spanish was very basic. Almost everyone I met was super kind, patient and helpful. I am a huge Almodóvar fan so I Loved Madrid the most. The food was outstanding. Thank you for making some of these wonderful dishes approachable.
I do find that I have to modify your timings. Particularly with the potato dishes. But that’s ok. I have also upped my garlic game. Gone is the huge jar of pre chopped garlic. Now I have a splendid garlic stone and a pestle and mortar. Muchísimas Gracias! Sorry, I’m too lazy to mess with my ipad keyboard to get the Spanish exclamation marks. Saludos, tu Elizabeth!
Spain on a Fork
Yeah every pan and oven heats differently, so sometimes the cooking times have to altered, thanks for the comment 🙂 much love!
17 . Sep . 2021Stephen
06 . Sep . 2021OMG! This is the best yet!!! Even my husband who doesn’t like mushrooms couldn’t get enough of this. I served it as a side with a pork cutlet. Thank you Albert. I so appreciate the fact that your recipes are for families of two.
Spain on a Fork
So happy to hear that! Much love 🙂
07 . Sep . 2021Hap PYSTER
it seems like a lot of your recipes have smoked paprika. Is this a stable in Spanish cooking?
03 . Sep . 2021Spain on a Fork
Yes, smoked paprika is used in many dishes in Spain, I use it a bit more than normal, just because I love it and it adds a great flavor to any dish 🙂 much love
03 . Sep . 2021